Balsamic French Onion Smothered Steak - cooking recipe

Ingredients

2 thick sirloin tip steaks
2 cups of homemade French onion soup
1 tblspoon balsamic vinegar
1 teaspoon white wine vinegar
1 slice swiss cheese (optional)
1 tablespoon cornstarch
1 sprig rosemary (optional)
2 teaspoons half-and-half (optional)

Preparation

1 or or more before frying your steak, place in a bowl with salt, pepper, balsamic vinegar, and white wine vinegar. Let marinate.
When ready to start cooking. Get your french onion soup out. Preferably your leftover french onion soup was packed with onions and garlic. Place your french onion soup in a pan on about medium high and get a simmering boil to thicken it up and reduce it. Once it gets to the flavor and consistency thats acceptable to you, add about a tablespoon of corn starch with a little water into the soup and thicken it more till it's like a gravy. Add your half & half cream.
Heat a pan to medium high heat and add some butter and some olive oil. And if you have it, some rosemary. Once heated, place steak alone in pan and let cook a few minutes until the sides begin to rise in brown. Turn over and cook more.
Once both sides are cooked, place the leftover vinegar juices in the pan to roast up with the steak. If the sauce starts to caramelize, add a little water.
When your steak is getting close to the doness you prefer (my pic displays a medium). Now pour some of the gravy over your steak. Picking up all the vinegar juices that cooked up. Once your steak is about done, put it on a plate and let it sit. Place a slice of swiss on top of it you prefer.
Pour your desired amount of french onion sauce over your steak and enjoy.